Foodservice Equipment technology in the frozen food industry in Europe

kitchen technology
Foodservice Equipment

Kitchen Technology: What’s Hot in 2017?

April 20, 2017

Digitalization and interconnection are the defining innovation pools in the spring of 2017. Being that each investment has to be financed, new means of financing are profoundly exciting too. What’s […]

Foodservice Equipment

Foodservice Tech: How We Can Make an Impact!

February 9, 2017

Cooks can make an important impact to relieving pressure on climate, not only when procuring new kitchen equipment, but also in their everyday work. By Dieter Mailänder, mailänder marketing A […]

Kitchen 4.0
Foodservice Equipment

Professional Kitchen 4.0 – Technology of the Future

December 13, 2016

Industry 4.0, kitchen 4.0 – this is how one describes the evolutionary merging of mechanical engineering, electrical engineering, and information technology to an intelligently linked production, even in large-scale kitchens. […]

Technology and Sustainability
Foodservice Equipment

Technology: Reducing Food Waste

October 20, 2016

Questions about sustainability are on the minds of head chefs across Europe, especially since there are usually close connections between sustainability and economic efficiency. Whoever uses less energy and water, […]

Foodservice Equipment

German Foodservice: Plenty Room to Move

June 30, 2016

Fewer visitors, higher expenditures – this trend has been characterizing the German “eating out of home“ market for quite a few years, including 2015. However, the market volume is rising […]

Foodservice Equipment

Top Technology in Large-Scale Establishments (II)

April 15, 2015

It is a well-known fact that large restaurants, QSR chains and similar outlets produce huge amounts of food waste, which need to be disposed of.  EnviroPure Systems Inc. manufactures, markets […]

Foodservice Equipment

Sustainable Actions – If You Want to, You Can Do it!

October 30, 2014

Since 2009, Frozen Food Europe has addressed the subject of “Sustainability” and therefore has contributed in delving into this subject with the cooks all over Europe. Many foodservice professionals have […]

1 2